Coconut Lemongrass Soup with Chicken and Broiled Peeps

Coconut Lemongrass Soup with Chicken and Broiled Peeps

K. Anzalone

2 Tablespoons olive oil 1/2 pound chicken breasts or thighs, cut into small pieces 1 small onion, diced 1 Tablespoon fresh ginger, finely chopped 2 small lemongrass stalks, cracked 2 Crimini mushrooms, finely chopped 1/2 small green pepper, finely diced Juice of 2 limes 1 Tablespoon rice vinegar 1 14-ounce can unsweetened coconut milk 1 14 ounce can chicken broth In a large saucepan, heat the olive oil. Add the chicken and brown. Add the onion, ginger, lemongrass, mushrooms and peppers. Saute for 5 to 10 minutes, add the lime juice and rice vinegar, cook for another minute or two. Add the coconut milk and broth and let simmer for 30-40 minutes. Ladle into bowls; lay about 3 Peeps on top and place under broiler. Just like roasting a marshmallow over a campfire, you can toast until your desired doneness, just don't forget to keep a close eye on it! The Peeps melt into the soup giving it a rich sweetness and you are left with little bits of toasted marshmallow.

2 Tablespoons olive oil 1/2 pound chicken breasts or thighs, cut into small pieces 1 small onion, diced 1 Tablespoon fresh ginger, finely chopped 2 small lemongrass stalks, cracked 2 Crimini mushrooms, finely chopped 1/2 small green pepper, finely diced Juice of 2 limes 1 Tablespoon rice vinegar 1 14-ounce can unsweetened coconut milk 1 14 ounce can chicken broth In a large saucepan, heat the olive oil. Add the chicken and brown. Add the onion, ginger, lemongrass, mushrooms and peppers. Saute for 5 to 10 minutes, add the lime juice and rice vinegar, cook for another minute or two. Add the coconut milk and broth and let simmer for 30-40 minutes. Ladle into bowls; lay about 3 Peeps on top and place under broiler. Just like roasting a marshmallow over a campfire, you can toast until your desired doneness, just don't forget to keep a close eye on it! The Peeps melt into the soup giving it a rich sweetness and you are left with little bits of toasted marshmallow. (K. Anzalone)

2 Tablespoons olive oil 1/2 pound chicken breasts or thighs, cut into small pieces 1 small onion, diced 1 Tablespoon fresh ginger, finely chopped 2 small lemongrass stalks, cracked 2 Crimini mushrooms, finely chopped 1/2 small green pepper, finely diced Juice of 2 limes 1 Tablespoon rice vinegar 1 14-ounce can unsweetened coconut milk 1 14 ounce can chicken broth In a large saucepan, heat the olive oil. Add the chicken and brown. Add the onion, ginger, lemongrass, mushrooms and peppers. Saute for 5 to 10 minutes, add the lime juice and rice vinegar, cook for another minute or two. Add the coconut milk and broth and let simmer for 30-40 minutes. Ladle into bowls; lay about 3 Peeps on top and place under broiler. Just like roasting a marshmallow over a campfire, you can toast until your desired doneness, just don't forget to keep a close eye on it! The Peeps melt into the soup giving it a rich sweetness and you are left with little bits of toasted marshmallow.